Monkey Cake

Step-by-step cooking

1. Step 1:

   

   Products needed for making cakes. Sift the flour. Kefir and eggs are taken out of the refrigerator in advance, heated to room temperature. It is better to take granulated sugar with small crystals.

2. Step 2:

   

   In a deep bowl, break the eggs, beat them a little without sugar with a whisk, pour a pinch of salt. Then gradually pouring in the sugar, we continue to beat, trying to dissolve the sugar crystals. It can be whipped in a combine or mixer. We get a homogeneous mass.

3. Step 3:

   

   Pour part of kefir into the egg-sugar mass. Pour soda into a bowl with kefir, stir very carefully so that the soda dissolves completely. Foam will start to rise in the bowl, which means that a reaction has occurred and we have extinguished the soda. Pour the contents of the bowl into a bowl, mix until smooth.

4. Step 4:

   

   Pour the sifted flour into a bowl in parts, continue to beat so that there are no lumps.

5. Step 5:

   

   We get a homogeneous dough of the consistency of thick sour cream. We prepare 2 round molds for baking cakes. We coat the bottom and sides of the molds from the inside, sprinkle them with flour or ground breadcrumbs. Half of the dough is poured into one of the molds.

6. Step 6:

   

   In the remaining half of the dough, add the sifted cocoa powder. Stir until smooth. Pour the finished dough into the prepared mold.

7. Step 7:

   

   Put the dough molds in a preheated oven to 200 degrees. Bake like this for 15 minutes, reduce the heat to 180 degrees and bake the cakes until ready for another 25-30 minutes (baking time depends on the specifics of a particular oven). Then we cool the finished cakes a little, remove them from the molds, let them cool to room temperature. It's good if you bake them in advance and let them lie down for a day. The cakes will become denser, it will be easier to work with them later.

8. Step 8:

   

   For sour cream in a bowl, whisk thick, fatty sour cream or cream with powdered sugar.

9. Step 9:

   

   We make a monkey's muzzle from a light cake: we cut off the excess parts of the cake from the middle of the forehead (the upper point of the cake) to the cheeks with a sharp knife from 2 sides. We do not touch the cake anymore, otherwise it remains intact. It's very simple! You can make a stencil in advance and cut the cake using it. Cut the cake lengthwise into 2 parts, smear with sour cream only the bottom cake, sprinkle it with pieces of chopped dried apricots (any other sour fruit). Cover with the top cake.

10. Step 10:

    

    We hide the rest of the sour cream in the refrigerator. We prepare a cream of beige color from boiled condensed milk and butter. The oil must be removed from the refrigerator in advance, it will become soft. You can beat the butter first, and then mix condensed milk into it in parts. The cream becomes thick and homogeneous. We put it in the refrigerator for 30 minutes. There it will become even thicker and later it will be easier to apply it evenly on the cake.

11. Step 11:

    

    Cut a piece of parchment for baking. We break off from the chocolate bars - 4 pieces of white chocolate, 5 pieces of milk chocolate and put them in two different zip bags, which we close very tightly. Heat the water on the stove in a saucepan, but not to a boil, drop the bags of chocolate into the water in turn. Melt the chocolate to a liquid state. Carefully with scissors we cut off a very small corner of each of the bags, almost the size of a pinhead.

12. Step 12:

    

    We put 2 circles of the same size on parchment paper, drawing them with white chocolate, squeezing the chocolate through a hole in the bag. These will be the eyes of a monkey. We put the parchment in the refrigerator for 3 minutes so that the chocolate freezes. Then draw the pupils on top with milk chocolate, put them in the refrigerator again. Then we draw 2 identical droplets on the pupils with white chocolate, so that the eyes become more lively. Here they are ready! We send the parchment back to the refrigerator.

14. Step 13:

    

    With melted milk chocolate, we draw a border on the monkey's muzzle between beige and chocolate cream in order to apply these 2 creams more accurately on the cake. We take out a beige butter cream from the refrigerator, we smear the lower part of the monkey's muzzle with it. We draw the nostrils of a monkey with melted milk chocolate. We put the cake in the refrigerator.

15. Step 14:

    

    Products for chocolate cream. We break the chocolate into pieces. Butter and cream are taken out of the refrigerator in advance and brought to room temperature.

16. Step 15:

    

    In a water bath in a small saucepan, melt the cream without bringing it to a boil, add pieces of chocolate, melt it, stirring constantly and not letting the mixture boil, bring it to a homogeneous consistency. Then cool to room temperature. In a bowl, mix softened butter and boiled condensed milk.

17. Step 16:

    

    Add the creamy chocolate mixture little by little to the bowl. Stir until smooth consistency.

18. Step 17:

    

    This is how the chocolate cream turns out: homogeneous and shiny. We cool it for 30 minutes in the refrigerator.

19. Step 18:

    

    While the chocolate cream is cooling, we are making additional elements of the cake. Cut out of the dark cake with a cookie notch, an inverted glass or otherwise 4 mugs of the same diameter, take out the remnants of sour cream from the refrigerator, lubricate the circles with it. We send them to the refrigerator so that the cream freezes.

20. Step 19:

    

    We take out the snowball circles from the refrigerator, in the center of each we write the corresponding figure with a colored sugar pencil for drawing on confectionery. By putting them side by side, we can get the 2016 figure. Again we send the circles to the refrigerator.

21. Step 20:

    

    We take out the remains of beige butter cream on boiled condensed milk from the refrigerator and tint it with green food coloring. To do this, in a small amount of boiled water (about 1 tablespoon), we dilute the crystals of green dye until completely dissolved. We bring the color of the cream to the desired shade, mixing the cream very thoroughly.

22. Step 21:

    

    Then cut out of the dark cake 2 more circles of the same diameter as the circles with numbers. They will serve us as stands for Christmas trees. Squeeze out a green cream from a pastry syringe or a bag with an Asterisk nozzle in a circle, spiral, gradually narrowing the spiral turns upwards, forming a cake in the form of a Christmas tree. We install an asterisk on the top of the Christmas tree and sprinkle the Christmas tree with colored powder. We put the cakes in the refrigerator so that the cream does not melt and keeps its shape well.

23. Step 22:

    

    We cut out 2 ovals from the dark cake. They will be the ears of a monkey. We take the chocolate cream out of the refrigerator and apply it to the ears from above and from the sides.We also apply the cream on the top of the monkey's muzzle and on the side surfaces of the cake around its perimeter. Sprinkle the ears with brown powder, imitating wool, make a monkey hairstyle with the same powder. In the middle of the ears, sprinkle with white coconut chips.

24. Step 23:

    

    Making monkey eyes. Draw a monkey's mouth with a red sugar pencil. That's it, the monkey is ready! Now sprinkle the dish with white coconut chips, imitating a snowball. We put Christmas trees on the sides, put circles with the inscription 2016 between them. The New Year's dessert is ready. Bon appetit to you, your guests and family! Happy holiday!